Pepperoni Pizza Soup
Once upon a time, my husband and I owned a pizzeria and this dish was always popular on the menu. We've since sold the restaurant, but I still make the soup for all kinds of potlucks and gatherings. It's always a big hit and everyone asks for the recipe. —Estella Peterson, Madras, Oregon
Ingredients
- 2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
- 2 cans (14-1/2 ounces each) reduced-sodium beef broth
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1/2 cup sliced fresh mushrooms
- 1/2 cup sliced pepperoni, halved
- 1-1/2 teaspoons dried oregano
- 1/8 teaspoon pepper
- 1 package (9 ounces) refrigerated cheese ravioli
- Shredded part-skim mozzarella cheese and sliced ripe olives
Reviews
Very good and easily adjusted to individual tastes. With a salad and french bread, made a filling dinner. Will make again!
Best soup I've ever had hands down!!!!! I tripled the recipe knowing how much my husband loves pepperoni, thank goodness!! The mozzarella on top is the perfect finish to this Delectably Scrumptious
I made this for me and my husband. It was absolutely fabulous!!!!!!!
We really enjoyed this soup. I changed a couple of things, used tortellini instead of ravioli and I substituted Italian diced tomatoes for the stewed tomatoes. Leftovers are just as good if not better!
We really didn't care for this soup.Nothing particularly wrong with it just not what we like. I won't make again.
Made this soup tonight for dinner. The only thing J changed was I used turkey pepperoni to make it a little more Weight Watcher friendly. 1 1/2 cup serving ended up being 4 smart points! Soup was very tasty and I made a nice side salad to go with it. Will be making this again. Maybe next time use some turkey sausage instead and diced tomatoes.
I don;t like cooked tomatoes except sauce so would sub. tomatoes 4 red bell pepper instead.
Made for our family of four for dinner. The kiddos didn't care for it and my husband I didn't love it either. We followed directions...adding some sliced sausage, but keeping all else the same. Flavorful, but feel that it would be perhaps better with a condensed tomato base (creamy) base.
I made this recently for our family and everyone loved it. I made two changes. I like to hand crush the sliced stewed tomatoes a bit before using them in recipes as they don't break down enough to suit me. Also, I only cooked it for about six hours in my somewhat newer slow cooker, which was plenty of cooking time. We'll definitely make this again. Thanks for sharing your recipe!
A big hit.